Apple Molasses Bran Muffins Recipe

Mar 19, 2012 @ 6:37 PM
Posted by Meatless Monday, Special Contributor

Nutrition

Cal/Serving: 136
Daily Value: 7%
Servings: 12

Balanced

Fat	5g	8%
Saturated	0g	2%
Trans	0g	0%
Carbs	25g	8%
Fiber	1g	4%
Sugars	14g	0%
Protein	4g	9%
Cholesterol	19mg	6%
Sodium	176mg	7%
Calcium	47mg	5%
Magnesium	30mg	8%
Potassium	201mg	6%
Iron	1mg	7%
Zinc	0mg	2%
Vitamin A	27IU	1%
Vitamin C	2mg	4%
Thiamin (B1)	0mg	7%
Riboflavin (B2)	0mg	5%
Niacin (B3)	1mg	4%
Vitamin B6	0mg	5%
Folic Acid (B9)	26µg	7%
Vitamin B12	0µg	1%
Vitamin D	0µg	0%
Vitamin E	0mg	1%
Vitamin K	0µg	1%
Fatty acids, total monounsaturated	1g	0%
Fatty acids, total polyunsaturated	2g	0%

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Golden Delicious apples, raisins, and walnuts provide diverse textures to these harvest muffins, while brown sugar and molasses incorporate a sweetness that is dark, slightly spicy, and quintessentially autumn. Health is kicked up a notch as bran adds extra fiber, and substituting applesauce for butter lowers the fat in this delectable breakfast bread. This recipe comes to us from Patrice of Circle B Kitchen.

INGREDIENTS

Cooking spray, for the muffin tin
1/2 cup applesauce with 1 Golden Delicious apple, cored, diced, and mixed in
1/4 cup firmly packed light brown sugar
1 large egg, beaten lightly
1 cup Greek yogurt
1/4 cup dark molasses
1/2 cup raisins
1/2 cup walnuts, chopped
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup miller’s bran*

DIRECTIONS

Preheat the oven to 400 degrees.

Prepare a 12-cup muffin tin with a layer of cooking spray. In a large bowl with an electric mixer, mix together the applesauce and brown sugar until the mixture is light and fluffy. Beat in the egg, yogurt, and molasses until all are well incorporated. Stir in the raisins and walnuts.

In a medium-sized bowl, whisk together the flour, baking soda, salt, cinnamon, and bran. Add the flour mixture to the yogurt-apple mixture and stir the batter until it is just combined, but still lumpy.

Spoon the batter evenly into the 12 prepared muffin cups. Bake until the muffins are golden brown and spring to the touch, about 15-20 minutes. Turn the muffins out onto a wire rack and let cool.